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Creamy Parmesan Turkey Meatballs are showcased in a delicious featured image perfect for a quick and easy weeknight dinner.
Lady Maria

Ultimate Parmesan Turkey Meatballs

These Creamy Parmesan Turkey Meatballs are juicy, tender, and smothered in a dreamy parmesan cream sauce. Easy to make and full of flavor, they're perfect for a weeknight dinner or a comforting meal. Serve over pasta, mashed potatoes, or in a sub for a versatile dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish optional

Equipment

  • Large bowl
  • measuring cups and spoons
  • Garlic press or knife
  • Large skillet with lid
  • whisk
  • Spatula or spoon
  • Cookie scoop (optional)
  • Cutting board
  • knife

Method
 

  1. In a large bowl, gently combine the ground turkey, panko bread crumbs, parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Be careful not to overmix.
  2. Using your hands or a cookie scoop, form the mixture into approximately 1-inch meatballs.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Carefully place the meatballs in the skillet, being sure not to overcrowd the pan. You may need to work in batches.
  5. Brown the meatballs on all sides, about 5-7 minutes total. They don't need to be cooked through at this point, just nicely browned. Remove the meatballs from the skillet and set aside.
  6. In the same skillet, melt the butter over medium heat.
  7. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  8. Whisk in the flour and cook for 1 minute, stirring constantly. This creates a roux that will thicken the sauce.
  9. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
  10. Bring the sauce to a simmer, then reduce the heat to low.
  11. Stir in the heavy cream and parmesan cheese. Season with salt and pepper to taste.
  12. Simmer the sauce for 5-7 minutes, or until it has thickened slightly.
  13. Gently add the browned meatballs back into the skillet with the sauce.
  14. Spoon the sauce over the meatballs, ensuring they are evenly coated.
  15. Cover the skillet and simmer for 10-15 minutes, or until the meatballs are cooked through and the sauce is heated through.
  16. Garnish with fresh parsley (if using) and extra grated parmesan cheese. Serve immediately.

Notes

For best results, use freshly grated Parmesan cheese. Don't overmix the meatball mixture to prevent dry meatballs. To avoid a lumpy sauce, whisk constantly while adding the chicken broth to the flour. Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through. The meatballs and sauce can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Serve over pasta, mashed potatoes, polenta, or in a sub. Add red pepper flakes for a spicy kick.